Orange Pudding Cake

This recipe came from my December 2008 Gourmet magazine. It seemed like a simple recipe and it was. It also sounded like it would be really good, but not so. If you like orange flavored omelets, then this is the recipe for you. It has a nice orange pudding bottom layer with a souffle topping. So , it's pretty to look at and marvel at the science of, but kind of sucks to eat. This one is not a keeper.

Orange Pudding Cake

2 large naval oranges

1/3 cup sugar

1/4 cup all-purpose flour

Rounded 1/4 tsp. salt

3 large eggs, separated

1 cup whole milk

1/2 stick unsalted butter, melted and cooled

2 Tbsp. fresh lemon juice

Preheat oven to 350 degrees. with rack in the middle. Butter a 1 1/2-qt. gratin or other shallow baking dish.

Finely grate 2 tsp. zest from orange, then squeeze 1/2 cup juice from oranges.

Whisk together sugar, flour, and salt in large bowl.

Whisk together yolks, milk, butter, zest, orange and lemon juice in a small bowl and add to flour mixture, whisking until just combined.

Beat egg whites in another large bowl, with an electric mixer until they hold soft peaks. Stir about 1/4 of whites into batter to lighten, then fold in remaining whites gently, but thoroughly( batter will be thin).

Pour into baking dish and bake in hot water bath until puffed and golden, 40 to 45 minutes. transfer to rack. Serve warm or at room temperature.